Cheese Danish

This cheese Danish is made from store-bought puff pastry and a filling of cream cheese, sugar, egg, vanilla, and lemon zest. It’s easy and perfect for Hanukkah and Christmas and weekends. (Ok, any time.)

A braided cheese danish on a piece of parchment paper in a rimmed baking sheet

The author of this recipe recalls that when she was growing up, cheese Danishes were everywhere in New York City. And they all tasted exactly the same. Which is not to say they were bad. But they were mass-produced pastries that weren’t startlingly spectacular in that way small-batch, made-from-scratch cheese Danish tend to be. This recipe is something of her childhood Danish trauma turned upside down and turns out something pretty unforgettable. Trust us. It just may ruin all other Danish for you. Even when you cheat and use store-bought puff pastry, there’ll be no complaints. Originally published December 5, 2015.Renee Schettler Rossi

Why We're Puff Pastry Snobs

We’ve got no shame about the fact that this easy cheese Danish recipe relies on frozen puff pastry sheets. Where our snobbishness tends to come in regarding different brands of frozen puff pasty. The most common and affordable brand is Pepperidge Farm, and this recipe was actually designed with the specific dimensions of that brand in mind as the ideal. Opt for this, and you’ll end up with a perfectly fine cheese Danish. But if, like us, you want puff pastry made with real butter and just a handful of ingredients that you can pronounce, and if you want pastry that puffs into über flaky and shatteringly crisp layers, then you want the slightly pricier Dufour brand, which is knee-wobblingly rich and just all-around magnificent. If you swap a 1-pound package of Dufour for the package size called for in the recipe that follows, note that the Dufour dimensions are slightly smaller. As such you’ll need to scale the recipe back a little by trimming a couple inches from one side of the square dough to obtain a rectangle. And you probably won’t need quite all the cream cheese filling, which means you can plop a dollop of cream cheese filling smack in the center of those puff pastry scraps, bring the opposite corners together above the filling, and bake. Sorta as a teaser for that lovely full-size Danish that you don’t want to cut into become company arrives. Because it would be seriously unholy to waste any of these Danish makings.

Cheese Danish

  • Quick Glance
  • 30 M
  • 1 H
  • Serves 10 to 12
4.5/5 - 2 reviews
Print RecipeBuy the The Holiday Kosher Baker cookbook

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  • 1 sheet frozen puff pastry* (the instructions are for Pepperidge Farm puff pastry; if using Dufour, see the Why We’re Puff Pastry Snobs note above)
  • Flour, for the baking sheet
  • 12 ounces (1 1/2 cups) cream cheese, left at room temperature for at least 30 minutes
  • 1 large egg, separated
  • 1/4 cup granulated sugar, plus 2 teaspoons for sprinkling
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest (preferably organic)
  • Dash salt


  • 1. Thaw the puff pastry at room temperature for 45 minutes.
  • 2. Place the cream cheese, egg yolk, 1/4 cup sugar, vanilla, lemon zest, and salt in a medium bowl and beat together with an electric mixer until smooth. Cover and place in the fridge until the dough is ready.
  • 3. Preheat the oven to 400°F (200°C). Tear off a piece of parchment paper the size of a jelly roll pan or a 12-by-16-inch (30-by-40-centimeter) baking sheet. Lightly sprinkle the parchment paper with flour.
  • 4. Unroll the puff pastry on the parchment paper and, using a rolling pin, roll it out until it measures about 12 by 15 inches (32 by 38 centimeters). After every few rolls, carefully lift up the puff pastry and sprinkle a little more flour underneath it.
  • 5. Rotate the pastry on the parchment paper so it’s vertical when you look at it. (In other words, so one of the short sides is facing you.) Use the back of a knife to lightly score the dough into 3 long, vertical columns, being careful not to cut all the way through the dough.
  • 6. Remove the cream cheese filling from the fridge and spread it in the center column, leaving a 1-inch (2 1/2-centimeter) plain puff pastry border on the top and bottom edges of the column. Fold down the top edge of the puff pastry 1/2 inch (2 centimeters) over the filling to seal it. Take your knife and, leaving the side columns attached to the center column, cut horizontal slits in the 2 side columns, starting about 3/4 inch (2 centimeters) before the cream cheese filling begins and slicing all the way to the edge of the pastry, making 1-inch-wide (2 1/2-centimeter) strips. [Editor’s Note: This will make a heck of a lot more sense when you have the ingredients in front of you. Trust us.]
  • 7. Now, starting at the top, take the top strip on the right side and pull it over the cream cheese filling at a downward angle and press it into the cream cheese. Take the top strip from the left side and cross it over the top strip from the right side and press to seal. Repeat on the right side and keep alternating until you get to the bottom. When you get to the bottom 2 strips, cross them over each other but this time go up the pastry. Fold the bottom pastry up 1/2 inch (2 centimeters) over the filling to seal it.
  • 8. Beat the reserved egg white and lightly brush it on the pastry. Sprinkle with the remaining 2 teaspoons sugar. Slide the parchment paper and the cheese Danish onto a baking sheet. Bake for 30 to 35 minutes, or until golden. Serve warm. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat to serve.


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Recipe Testers Reviews

This cheese Danish is better than any I have ever had from a bakery. The store-bought puff pastry makes a light and airy crust with plenty of buttery flavor. The homemade filling is spot-on in terms of flavor and creaminess.

If you follow the instructions for preparing the dough and assembling the pastry, it will turn out looking as beautiful as the photo. You may have to read the directions more than once, but follow them precisely and you will have a perfect, professional-looking pastry.

If I had known how easy this would end up being, I'd have been making Danish forever ago. In the span of just about 1 hour, I had a lovely treat to take to a family celebration.

The filling was easy to put together, and since the day was warm, I didn't bother to pull out the electric mixer but used a little elbow grease and mixed it by hand. The filling was lovely and slightly citrusy, and the puff pastry was easy to work with. My only difficulty came when doing the final crossing of the pastry onto the cheese. Scoring the pastry and laying the cheese into the center was simple enough. Where I ran into trouble was making the pastry pattern. Should it be pulled to the other side across the cheese or only half way? When it finished baking after 35 minutes, it wasn't pretty, but it smelled divine.

I made a second one with goat cheese with the second sheet of puff pastry. It was equally tasty but the filling was a little more crumbly. One taster commented that it was like having little bits of cheesecake, and another couldn't pick a favorite between the two of them. They were both good enough that none came home. I can't wait to make this again, maybe with a rum or almond flavoring with the cheese or apple bits added in. The possibilities seem endless.

Even though the directions looked a little complicated at first, this cheese Danish recipe turned out to be very easy to make. And it's delicious. Even though I prefer Dufour, I used Pepperidge Farm puff pastry because that is what comes in a 17.3-ounce box. The filling and folding instructions make sense once you start doing it. I would definitely make this for a brunch. I also might add some golden raisins to the filling.


  1. I used this recipe to make danish for the very first time, and it was a smashing success! The second time I added cherry pie filling to one of them and that turned out really well also. One batch of filling made enough for two danishes and then some. I also only needed to bake it for about 20 to 23 minutes. The instructions for the top didn’t make sense to me just by reading, but a quick YouTube search and I was ready to go! My only “complaint” would be that I find it too lemony. I think I’ll half the lemon zest going forward. Other than that I love it and so does my family!

    1. Many thanks for taking the time to let us know, Kaylee! And consider each recipe on the site a blueprint that you can tweak to your liking, as you did here. Look forward to hearing which recipe you try next!

  2. I have made this recipe several times, so I can say this is an excellent recipe. Since I use Dufour puffed pastry, and it is smaller, I cut back the cream cheese to 8 oz. However, I have made some slight changes or used variations, which I believe were an improvement. One crucial change I have made is in the baking. I preheat the oven to 450F. Once the pastry is prepared, I put it in the freezer for 15-20 minutes, until it’s stiff. Then I brush on the egg white, sprinkle on the sugar, and bake it for 10 minutes. I then reduce the heat to 400F for the last 20 minutes of baking. It creates a much puffier crust.

    I have also whipped an entire egg into the cream cheese too, which I found helped it from getting too runny or overflowing the pastry.

    My favorite variation so far has been to skip the lemon. Instead I add vanilla and almond extracts to the cheese mixture. Then I slice four very ripe nectarines (skins removed – peaches make too much liquid), toss them with vanilla extract and a tiny bit of peach liquor, plus some powdered sugar. I spread them across the top of the cheese mixture. At the end of the prep, before baking, but after sprinkling the sugar, I sprinkle on sliced almonds. It makes for a decadent late summer treat.

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